自动化制生麦曲性能的研究

Study On Automation System Performance Raw Wheat Qu

通过生麦曲不同阶段温度和湿度控制条件、发酵和贮存过程理化的变化等研究,引进自动化发酵控制系统,通过连续化和自动控制的集成技术实现了自动化系统制作生麦曲。通过对自动化制生麦曲的糖化力测定,直接投料试验,于传统黄酒生产和机械化黄酒生产及自动化黄酒酿造生产酿制黄酒试验,于自动化控制酿造进行不同后发酵温度和不同后发酵时间酿酒试验研究,结果表明:自动化制的生麦曲质量明显优于对照生麦曲,可减少用曲量10%,直接投料用于生产,酿制而成的酒与对照样不论在理化指标和口味上相同,成品黄酒达到国家标准;自动化制生麦曲应用于自动化酿造黄酒,经口味、生产周期、生产成本等因素综合评价,认为:发酵时间30天左右、后发酵温度14℃左右为佳;自动化制的生麦曲既可应用于传统黄酒酿造,也可应用于机械化、自动化黄酒酿造。

Through the living conditions of temperature and humidity at different stages of Raw wheat qu, fermentation and storage process such as the change of the physical and chemical test research, introduced the automation control system of fermentation,Through the continuous and automatic control automation system of the integration of technology to achieve the production of Raw wheat qu. Through to the automation system of raw Raw wheat qu saccharifying power measurement, direct feeding test, mechanization of traditiona Chinese rice wine production and Mechanization of Chinese rice wine and Automatic Chinese rice wine brewing brewed rice wine brewing production test, Was conducted in the automation control brewing different wine after fermentation temperature and different fermentation time after experimental study, The results showed that： Automation system is obviously better than the Raw wheat qu quality control Raw wheat qu,Can reduce by 10%, Directly feeding to production, Made from Chinese rice wine and so on in both the physical and chemical indexes and taste the same, Finished product Chinese rice wine meet the national standards; Automation system have applied in automation of Raw wheat qu brewed Chinese rice wine, By the taste, the production cycle, production cost factors such as comprehensive evaluation, think：Fermentation time after 30 days or so, around 14 ℃ fermentation temperature is preferred; Raw wheat qu automation system can be applied to traditional Chinese rice wine brewing and also can be applied to mechanization, automation of Chinese rice wine brewing.